Traditional Goan Easter Recipe of Mutton Xacutti by Dwipen Goswami, Executive Chef, Vivanta Goa, Panaji

INGREDIENTS

Xacutti Masala:

7-8 Kashmiri Chillies

1 tbsp. Coriander Seeds

1 tsp. Cumin seeds

1 tsp. Fennel Seeds

1 tsp. Poppy Seeds

1 inch Cinnamon Stick

3 Whole Green Cardamom Pods

4-5 Cloves

2 Whole Black Cardamom Pods

1 Star Anise

1 Mace

½ tbsp. Black Peppercorns

½ tsp. Nutmeg Powder

2 Medium Sliced Onions

1 Cup Grated Coconut

1 inch Peeled and Chopped Ginger

5-6 Peeled and Chopped Garlic

Mutton Preparation:

750 gms Mutton Pieces with bone

1 Medium Onion Finely Diced

2 Medium Tomatoes Finely Diced

1 Bay Leaf

1 tsp. Turmeric Powder

1 Small bulb of Tamarind

Finely Chopped Coriander Leaves

Salt to taste

METHOD

Marinate the mutton pieces with salt and turmeric powder, set aside.

Pressure cook the mutton pieces for 15 minutes or till par cooked.

For the Xacutti Masala:

In a pan, add the whole spices, roast on a low flame till fragrant. Remove from heat and set aside to cool.

Heat a teaspoon of oil in the same pan and fry sliced onions and grated coconut till lightly golden on medium heat.

Once cool, transfer the roasted ingredients into a blender jar and grind to a smooth paste with little water. Set this Xacuti Masala aside.

Fort the Mutton preparation:

• In a vessel or pot, add 3 tablespoons of oil and sauté the diced onion along with a bay leaf.
• When the onions turns translucent add diced tomato and fry till soft.
• Add the marinated and par cooked mutton pieces, cook on high flame for five minutes.
• Add in the Xacutti masala, cook well. Add about 300 ml water to achieve a thick gravy consistency. Boil on high flame for 15 minutes.
• At this stage add tamarind water (a small ball of tamarind soaked in ¼ cup of warm water).
• Cover the vessel and allow the curry to simmer for 10 minutes.
• Finally, garnish with coriander leaves.
• Serve hot with Goan bread.

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